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Sticky Soy Chicken Wings

Sticky Soy Chicken Wings

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5 from 5 reviews

These addictive Sticky Soy Chicken Wings are economical, easy to prepare and are just as good for serving as party appetisers as they are for wholesome family dinners.

  • Total Time: 1 hour 10 mins
  • Yield: 4 1x

Ingredients

Scale

CUCUMBER PICKLE

  • 1 tbsp rice wine vinegar
  • 1 tbsp caster (superfine) sugar
  • 1 tbsp sesame oil
  • 1 tsp freshly minced ginger (optional)
  • 1 tbsp chilli oil (optional)
  • 2 Lebanese (short) cucumbers, cut into chunks

CHICKEN WINGS

  • 1.2 kg (2 lb 10 oz) chicken wings, cut into drumettes and wingettes (chicken flat wings, see note 1)
  • 2 large garlic cloves, minced
  • ¼ cup (70 g) tomato ketchup
  • ⅓ cup (80 ml) tamari or all-purpose soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar (substitute with white vinegar)
  • ¼ cup (60 ml) water

TO SERVE

  • 1 tsp white sesame seeds, to garnish (optional)
  • 1 spring onion (scallion), sliced (optional)
  • 1 bird’s eye chilli, sliced (optional)
  • Steamed jasmine rice

Instructions

  1. Make the pickle – Combine the cucumber pickle ingredients in a bowl and set aside.
  2. Preheat the oven to 200°C (400°F) (180°C/350°F fan).
  3. Marinate the chicken – Place the chicken in a baking dish that is large enough so the chicken is not overlapping. Add the remaining chicken wing ingredients – except the water – to the dish, ensuring the chicken is evenly coated in the marinade.
  4. Cook the chicken – Bake in the oven for 1 hour, turning and adding ¼ cup (60 ml) water to the base of the pan halfway through.
  5. Rest – Allow the chicken to rest, uncovered, for at least 10 minutes before serving.
  6. Garnish and serve – Sprinkle the wings with sesame seeds, spring onion and chilli (if using). Serve with steamed jasmine rice and the cucumber pickle on the side.

Notes

Note 1 – If you have purchased whole chicken wings, you can cut the wingettes/drumettes yourself. Place the whole chicken wing on a chopping board with the wing tip facing up. Locate the joint between the wingette and the drumette, you’ll see a natural crease or fold where the joints are located. Use a sharp knife to make a cut through the joint. To separate the drumette from the wing tip, locate the joint between the two pieces, again, you’ll see a natural crease or fold where the joints are located. Use your knife to make a cut through the joint, separating the drumette from the wing tip. Check out this video to see how. Freeze the wing tips for up to 2 months and use them the next time you’re making a chicken stock, for extra flavour.

Make Ahead

Chicken wings – Marinate the chicken wings as per the recipe and refrigerate them in an airtight container until the chicken expiry date, or freeze them in an airtight container for up to 3 months. Thaw completely in the fridge overnight to use. Cook as per the recipe.

Leftovers

Chicken wings – Refrigerate in an airtight container for up to 3 days. Reheat in the microwave for the juiciest, best results. Not suitable to freeze.

Cucumber pickle – Best prepared and eaten immediately. Leftovers can however be refrigerated in an airtight container for up to 24 hours.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Appetisers, mains, starters, entrees, side dishes, soups, stews, salads, sandwiches, burgers, pasta, rice, seafood, vegetarian, desserts, baking, drinks, snacks, breakfast, gluten-free, dairy-free, low-carb, grilling, barbequing, barbecuing, entertaining, party food, hors d’oeuvres, party food, holiday favourites, batch cooking , meal planning, budget-friendly, quick and easy, one pan, freezer friendly, chicken, beef, pork, lamb
  • Method: Barbecuing-grilling-barbequing, roasting, baking, frying, sauteing, boiling, simmering, steaming, slow cooking, grilling-broiling, braising, pan
  • Cuisine: Mexican, Italian, American, French, Asian, Greek, Thai, German, Indian, Middle Eastern, Mediterranean